Southern Maryland Crab Corn Chowder

This is a simple yet delicious Crab recipe that I came up with to use some of the corn and crab meat I had prepared this past season. The corn was so sweet this year that I knew I had to use it in some way with the fresh crab this year.

Southern Maryland Crab Corn Chowder:

1 cup crab

2 cups frozen corn kernels

2 bay leaves

4 cups reduced-sodium chicken broth

1 cup cream or half and half

Salt and ground black pepper

1 tablespoon chopped parsley leaves

In a large saucepan, combine crab , corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.

I hope ya’ll will give this a try and let me hear from ya’ll.

See ya’ll real soon.